Preheat your oven to 350°F (175°C). A well-heated oven is crucial; it allows the bread to rise perfectly and ensures even baking.

Grease a 9x5 inch loaf pan with butter or spray it with non-stick cooking spray. This step is essential to avoid a sticky situation later on!

In a large mixing bowl, mash your 4 ripe bananas until smooth. This is where the irresistible aroma begins. Next, whisk in the melted butter, egg, and Greek yogurt until everything is well combined.

In a separate bowl, mix together the gluten-free flour, baking soda, sea salt, and ground cinnamon. This helps distribute the rising agent evenly throughout the batter.

Slowly fold the dry mixture into the wet ingredients. Use a spatula to gently combine, taking care not to over-mix. This is a good time to toss in the chopped walnuts.

Pour the batter into your prepared loaf pan and smooth out the top. Give the pan a gentle tap on the counter to remove air bubbles.

Now, place the loaf pan in the preheated oven. Bake for approximately 60–65 minutes or until a toothpick inserted into the center comes out clean. Your kitchen is about to smell heavenly!

Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it onto a wire rack to cool completely. Patience is key!